Nutrient Rich Chocolate | Cacao and Cardamom by Annie Rupani in Houston, USA

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• Here is some great news for all of the
  chocoholics around the world. Research has shown
  that processed chocolate remains nutrient rich
  even after purification. Although raw cocoa
  contains the highest level of nutrient content,
  most health studies are conducted with cocoa or
  chocolate, not in the raw state.

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• Consumers should look for minimally processed
  chocolate that is pleasing to the palate. Its a
  wiser decision to choose high quality chocolate
  indulgences. Dont sacrifice the potential health
  benefits for more sweetness and preservatives.

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• Some cocoa products contain excessive amounts of
  refined sugar and additives.
• Cocoa in its natural state offers the highest
  nutritional value.

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• In order to reap the most benefits from cocoa it
  is best to eat it raw, but few people can
  tolerate the bitterness. The next best thing is
  to consume chocolate that is higher in cocoa with
  less sugar. Dark chocolate has a much higher
  percentage of raw cocoa than milk chocolate.

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• The darker the chocolate is the more flavanols it
  contains, resulting in a very bitter tasting
  product. Flavanols are powerful antioxidants
  naturally found in cocoa. They are often removed
  in processing to improve taste. By doing so,
  manufacturers are also taking away valuable
  health benefits. If it doesnt taste good most
  consumers will not buy it, no matter how good it
  is for them.

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• Chocolate products containing a cocoa percentage
  of 70 or higher offer valuable nutrients.
• Milk chocolate contains an abundance of sugar and
  pasteurized milk. There is little to no nutrient
  value. If you desire white chocolate, this choice
  is not better.

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• It offers no phytonutrients and is also extremely
  high in sugar content. If you can accept the
  flavor, and perhaps acquire a taste for it, raw
  cocoa is the best choice. The darkest fine
  chocolate will have a bitter taste, but it
  provides a powerful dose of key nutrients.

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• Cacao is derived from an evergreen tree in the
  Theobroma cacao species. The seeds from this
  plant are known as cacao or cocoa beans. These
  beans are generally roasted and used to make
  chocolate. When the roasting process is omitted,
  the seeds are cultivated into raw chocolate.

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• Cocoa is the result of ground cacao beans that
  have been roasted and husked. The majority of fat
  is extracted from the powder. It is important to
  understand the differences in chocolate products
  being offered to consumers.

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• High quality chocolate has been called a modern
  day super food.  The right cocoa products offer
  some of the most valuable anti-inflammatory and
  anti-oxidant properties of any food available.

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• High quality chocolate is best taken in
  moderation. It is suggested that consumers ingest
  small amounts two or three times per day. This
  will ensure a steady flow of anti-oxidants
  through your bloodstream daily.

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• Understanding How To Choose Nutrient Rich
  Chocolates with cacao and cardamom.
• For More Details visit us cacao and cardamom

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CACAO CARDAMOM

• Location CACAO CARDAMOM CHOCOLATIER Centre
  Of Post Oak, 5000 Westheimer, Suite 602.
• Call Me 281 501 3567
• Email info_at_cacaoandcardamom.com

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• https//www.cacaoandcardamom.com/blog/understandin
  g-how-to-choose-nutrient-rich-chocolate/

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